A few weeks ago, I took a cooking class at Sur La Table in Boston and found out how to make these incredible baja shrimp tacos. Not only are they delicious, but they are packed with protein to support muscle growth, and fiber to help keep you full and stave off cravings. They are also low in carbs and saturated fat, which make it the ultimate lean body meal. These taste amazing (seriously, best taco I’ve ever had) and will make sticking to a healthy diet a lot more enjoyable.
Here is what you need:
Baja Shrimp Tacos | Ingredient List (for 4 servings)
Whole Wheat Tortillas (with no hydrogenated oils)
For the shrimp:
1 pound of medium, raw shrimp, peeled
2 tablespoons of olive oil
Salt and pepper to taste
1 large chipotle in adobo sauce
For the lime crema:
1/2 cup of light sour cream (or plain greek yogurt)
2 teaspoons of lime zest
2 teaspoons of lime juice
Salt and pepper to taste
For the slaw:
1/4 of a small red cabbage, shredded
1/2 cup of peeled and shredded carrot
1 jalapeno pepper, minced
1/4 cup of white vinegar
2 tablespoons of honey
Salt and pepper to taste
For the guacamole:
1 avocado
1 small jalapeño pepper, minced
2 tablespoons of minced red onion
2 tablespoons of chopped cilantro
2 tablespoons of lime juice
Instructions:
For the shrimp:
Heat a grill pan (or gas grill) to medium heat. Toss the shrimp, olive oil, salt and pepper in a medium bowl. Transfer shrimp onto the grill and cook for 2-3 minutes per side. Once cooked, toss the shrimp in the chopped chipotle in adobo sauce and set aside.
For the lime crema:
Combine and mix all the ingredients, place in fridge until it’s ready to use.
For the slaw:
Combine and mix all of the ingredients in a large bowl and set aside.
For the guacamole:
Cut the avocado in half, remove the pit, and scoop contents into a medium bowl. Mash the avocado and mix with other ingredients.
To serve:
Heat tortillas on the grill or in the microwave, fill with grilled shrimp, lime crema, slaw, and top with guacamole.
I hope you enjoy these shrimp tacos as much as I did. Let me know how you liked it in the comments section below, and if you’d like to see more healthy recipes like this one in the future.
Thanks for reading,
Parker
